Honey-Chile Chicken on Coconut Rice

I love all in one dishes where you don’t have to worry about cooking several different sides in addition to your entree. This is a wonderful Asian (or Thai?) dish that is spicy and delicious. I found this in a Cooking Light magazine, as I do a lot of my favorite recipes, so it is also low on calories! There are only 283 calories per serving and 6 grams of fat, which is amazing.

My parents and my in-laws came down last weekend to hang out so I threw this meal together for us all to enjoy. The chili sauce is extremely simple and would make a great sauce for so many other dishes. Even if you don’t make this recipe, try out the sauce. It is amazing!

Honey-Chile Chicken on Coconut Rice

2 cups water

1 14-oz can unsweetened lite coconut milk

1 1/4 cups uncooked brown basmati rice

1/2 tsp salt

2 tsp olive oil

1 medium chopped onion

1 medium red bell pepper

2 tsp grated fresh ginger

2 cloves garlic, minced

1 1/2 cups frozen peas

2 tbsp honey

2 tbsp Asian chili paste (sambal oelek)

1 tbsp lime juice

2 tsp low-sodium soy sauce

3 cups cooked chicken breast

Raw chip coconut, toasted, optional

1/4 cup snipped fresh cilantro

Lime wedges, garnish

Preheat oven to 350 F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring water and coconut milk to boiling. Pour into prepared baking dish. Stir in rice and salt. Bake, covered for 30 minutes.